Place a grate over the fire, directly above the flame. (If cooking on a campfire, wrap foil packs with a second layer of foil to prevent bursting)īuild and start a fire inside a fire ring or other metal structure. Repeat with remaining mixture for a total of 4 packets. Fold top and bottom edges in and roll to close the package. Fold right and left edges in and roll together to close. Add 1/4 of the beef and vegetable mixture to the center of foil. ![]() Place an 18″ x 12″ sheet of heavy-duty aluminum foil down on a flat surface. Place the packets on the grate and cook for a few minutes on each side, until the cheese is melted and the tortilla crisp.Place all ingredients in a bowl and toss to combine.Fold the two sides of the tortilla toward the center and then wrap the quesadilla in the foil, sealing the edges to make a packet. Divide the veggie mixture evenly among the tortillas, and then sprinkle the remaining cheese on top of the veggies. Divide half the cheese among the four tortillas, sprinkling it down the center of each. Lay out four pieces of foil and place a tortilla on top of each piece.Note: The veggie mixture can be made a day or two ahead of time. Remove from heat and add salt and pepper, to taste. Add onion and mushrooms and saute until softened and lightly browned. Heat oil in a skillet over medium high heat. Place on the grate and cook until veggies are tender.Īlternately, you can cook the veggies on your camp stove. Bring up the sides of the foil and double fold the ends to make a packet. Drizzle with oil and season with salt and pepper. Lay out a piece of foil and center onion, mushrooms, and corn on the foil.And you can’t go wrong with plain cheese. Black or pinto beans (whole or refried) are also delicious. You really don’t even have to cook them first-just throw them in raw and the quesadillas will still be great, they just won’t have that same caramelized and smoky flavor you get if you cook the veggies first. I like to use veggies like bell peppers, onions, zucchini and tomatoes. The recipe below is for Mushroom and Corn Quesadillas, but do experiment with other ingredients. ![]() No need to heat them up-they’re good cold too. If you make a few extra, they make a perfect lunch for the next day. Just let it cool off a little bit, and then eat it straight out of the foil packet, like a burrito. You don’t even need a plate to eat a campfire quesadilla. My favorite part is that you get beautiful grill marks through the foil-you won’t get that in a skillet at home! Then stick the foil packet on the grate, and let the it cook until the cheese is melty and the tortilla slightly crisp. The trick is to use one tortilla, pile on your ingredients, fold it almost like a burrito, and wrap it in foil. All you need is some foil and if you’re using a campfire, a grate. You can just as easily make fantastic quesadillas on a grill or campfire if you don’t want to use your stove. ![]() It just depends on what we have and our laziness level. Sometimes we’ll fancy them up by adding some beans, grilled or sauteed veggies, or even sliced fresh tomatoes. We always have tortillas and cheese, so when we’re lazy and don’t feel like cooking, that’s usually the first thing we reach for.
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